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Banana Bread Brownies

Banana Bread Brownies
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5 from 3 reviews

These fudgy banana bread brownies combine the best of two worlds: moist banana bread and rich chocolate brownies. Made with simple ingredients (no eggs or butter), they’re a delicious healthy dessert that’s perfect for using up overripe bananas!

Ingredients

Scale
  • 1/2 cup mashed very ripe banana (about 1 large banana)
  • ½ cup creamy almond butter (substitute sunflower butter for allergies; see Notes)
  • ½ cup cocoa powder
  • ¾ cup granulated sugar
  • ½ cup all purpose flour (or 1-for-1 gluten-free flour for gluten-free)
  • 1/4 cup water (or milk of choice)
  • 2 tablespoons olive oil
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla extract
  • ½ teaspoon kosher salt 
  • ½ cup semi sweet or dark chocolate chips (we prefer 60% dark chocolate, which is typically vegan)

Instructions

  1. Preheat the oven heat to 350°F. Line an 8 x 8″ (or a 9 x 9″) pan with parchment paper (allowing it to extend out the sides to lift it out later, or just a square if you plan to cut them in the pan). Then grease the entire pan and parchment paper.
  2. Measure out 1/2 cup ripe bananas. Add the almond butter, cocoa powder, sugar, flour, water, oil, baking powder, vanilla, and kosher salt until a thick dough forms. Fold in ¼ cup of the chocolate chips. Place the batter in the pan and smooth the top with a spatula. Sprinkle the remaining ¼ cup chocolate chips on top.
  3. Bake for 30 minutes, until set in the center. Cool 1 hour. Store at room temperature for 3 days, refrigerated for 1 week, or in the freezer for 3 months. (The brownies do become drier when refrigerated; allow them to come to room temperature before serving.)

Notes

These banana bread brownies keep well at room temperature in an airtight container for up to 3 days. If you need them to last longer, refrigerate for up to a week, though the texture becomes slightly more dense when chilled. I recommend bringing refrigerated brownies to room temperature before serving to restore their fudgy quality.

For longer storage, these freeze well for up to 3 months. If you’ve like, you can wrap each square in parchment and store in a freezer bag. Then you can thaw just what you need!

I like the neutral flavor of almond butter in this recipe. You can also use any type of nut butter: peanut butter has a stronger flavor. Sunflower butter works well for nut allergies!

Find it online: https://www.acouplecooks.com/banana-bread-brownies/